Are you ready to embark on a mouthwatering journey that will tantalize your taste buds and transport you to the vibrant kitchens of Mexico? This High Altitude Mexican Chocolate Cake isn't just another dessert—it's a decadent experience that blends rich, velvety chocolate with a subtle kick of warmth from cinnamon and optional cayenne pepper. Perfect for adventurous bakers and chocolate lovers, this recipe promises to elevate your baking game and impress even the most discerning dessert enthusiasts. Whether you're cooking at high elevations or simply craving an extraordinary cake, get ready to unlock a recipe that's as exciting as it is delicious!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat your oven to 350°F (175°C). If you are at high altitude (above 3,500 feet), consider adjusting the temperature to 375°F (190°C) to help the cake rise properly.
- Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, sugar, unsweetened cocoa powder, baking powder, baking soda, salt, ground cinnamon, and cayenne pepper (if using). Mix well to ensure all dry ingredients are evenly combined.
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix, as this can lead to a denser cake.
- Slowly stir in the hot water until the batter is smooth. The batter will be thin, which is normal for this recipe.
- Pour the batter evenly into the prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Keep an eye on the cakes, as baking times may vary based on your altitude and oven.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely.
- While the cakes are cooling, you can prepare your favorite frosting, such as a chocolate ganache or a simple buttercream, to complement the rich flavors of the cake.
- Once the cakes are completely cool, frost and layer them as desired. Serve and enjoy your delicious High Altitude Mexican Chocolate Cake!
Tips
- High Altitude Adjustments: If you're baking above 3,500 feet, remember to increase your oven temperature to 375°F to ensure proper rising.
- Don't Overmix: Gently combine wet and dry ingredients to maintain the cake's light, tender texture. Overmixing can lead to a dense, tough cake.
- Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for optimal rise and texture.
- Precise Measurements: Baking is a science, so use exact measurements and level off dry ingredients with a straight edge.
- Spice Balance: Start with a small amount of cayenne pepper and adjust to your heat preference. The goal is subtle warmth, not overwhelming spiciness.
- Cooling is Crucial: Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Experiment with Frostings: Try a chocolate ganache, cream cheese frosting, or a cinnamon-infused buttercream to complement the cake's Mexican-inspired flavors.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 52g
Protein: 5g
Fat: 13g
Saturated Fat: g
Cholesterol: 35mg
